A fragrant prawn curry recipe that combines South Indian flavours, all made on one tray in the oven.
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Yields:
2
Prep Time:
25 mins
Cook Time:
25 mins
Total Time:
50 mins
Cal/Serv:
577
Ingredients
2Tbsp.
sunflower oil
1
large onion, coarsely grated
6
cardamom pods
1/2Tbsp.
coriander seeds
1tsp.
ground turmeric
1/2tsp.
chilli powder
2
garlic cloves, crushed
5
cm piece fresh root ginger, peeled and finely grated
Large handful coriander
1
cinnamon stick, broken into 3 pieces
4
tomatoes, roughly chopped
200g
raw peeled jumbo or king prawns, we used frozen
400ml
tin full fat coconut milk
Juice 1 1/2-2 limes, to taste
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Mix grated onion and oil in a medium roasting tin or ovenproof serving dish. Roast for 15min, stirring occasionally, until softened.
Step 2Meanwhile bash cardamom pods with a pestle in a mortar. Peel off and discard the husks, then grind the cardamom and coriander seeds together. Mix in turmeric, chilli, garlic, ginger and some seasoning. Cut off the stems from the coriander (reserved leaves for garnish). Finely chop stems and bash into the spice mixture.
Step 3Stir the spice mix and cinnamon sticks into the onions and return to the oven for 5min to fry off the spices. Stir in chopped tomatoes and cook for 20min to concentrate the flavours.
Step 4Mash mixture with a potato masher to pulp down the tomatoes, then stir in the coconut milk. Add the prawns and return to the oven for 10-15min until prawns are pink.
Step 5Remove cinnamon sticks, stir in lime juice and check seasoning. Garnish with coriander and serve with rice, if you like.
Freeze ahead
Prepare to end of step 4. Cool, transfer to a freezer-safe container or bag and freeze for up to 1 month. To serve, defrost in fridge, reheat in a pan until piping hot and complete recipe.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
